Chicken Salad

I was really pleased with how this turned out. I used two whole stewing chickens (very economical for recipes like this), which yielded 5 cups of meat. I kept the rest of the recipe the same, except I added about a quarter cup of my reduced chicken stock to the dressing. I also added a few sprinkles of salt, 1 tbsp minced onion and about 4 tablespoons of chopped mango (just cause I had some around). This is a mild tasting salad, but I love how it doesn't just taste like mayo. The poultry seasoning gives it a nice and interesting flavor.